Grilled Teriyaki Chicken (Print Version)
# Ingredients:
→ Chicken and Marinade
01 -
1 ½ pounds boneless skinless chicken thighs
02 -
1 cup soy sauce
03 -
1 cup packed brown sugar
04 -
1 cup pineapple juice
05 -
4 cloves garlic, finely chopped
06 -
1 tablespoon fresh ginger, minced
# Instructions:
01 -
Place the chicken thighs in a large bowl or a zip-top bag. In a separate bowl, mix soy sauce, brown sugar, pineapple juice, garlic, and ginger until the sugar fully dissolves. Pour the marinade over the chicken, seal, and refrigerate for at least 4 hours or overnight.
02 -
Remove the chicken from the marinade. Transfer the leftover marinade to a saucepan and bring it to a simmer. Let it cook for 5-10 minutes to thicken slightly.
03 -
Preheat the grill to medium-high heat. Place the chicken on the grill and brush it with some of the cooked marinade from a separate bowl. Grill until the chicken reaches 165°F internally, flipping as needed.
04 -
Wrap the cooked chicken in foil and let it rest for 5-10 minutes. Slice if desired and serve with the remaining hot teriyaki sauce drizzled over the top.
# Notes:
01 -
Marinating overnight gives the chicken deeper flavor.
02 -
Always boil leftover marinade before using it as a sauce to ensure it's safe.